How to pickle Laba garlic is crisp and green.

Three steps of pickling laba garlic crisp and green.

1. Open garlic one by one, then peel it. Choose good garlic without black spots and scratches, and then cut off the black roots with a knife. Wash garlic with clear water, then take it out, pack it with a dustpan, put it in a cool and ventilated place, and drain it. Never bask in the sun, just blow dry the water.

2. Put it in a sealed glass, open the lid, then put it in a boiling water pot for 2 minutes, clip it out and drain it in a ventilated place. Put garlic in the jar one by one, just eight points full, not too full, it will overflow. Put a little salt, add a few crystal sugar, and then pour in rice vinegar, which will soak garlic.

3. Seal the jar with plastic wrap, then cover it and put it in a cool place. Where you can't collide. After two days of pickling, garlic cloves began to turn green slowly, and the color of rice vinegar turned pale yellow. On the fifth day, you can see that Laba garlic is green and rich. As soon as the lid was opened, a thick garlic smell came to my face, which was particularly fragrant.